Ginger cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Half & half |
| 1 | pack | Gelatin |
| 1 | teaspoon | Fresh squeezed ginger juice or |
| ½ | teaspoon | Powdered ginger |
| ½ | cup | Sugar |
| 1 | dash | Salt |
| 2 | Egg yolks | |
| 1 | tablespoon | Preserved ginger; diced |
| 1 | cup | Heavy cream; whipped |
| Mandarin orange segments or lychee for garnish | ||
Directions
Pour the half and half into a saucepan & sprinkle the gelatin over the top.
Let sit for a few minutes to soften. Add ginger, sugar, and salt. Stir in the egg yolks. Heat the custard, stirring constantly over medium heat for about 5 mins. or until it thickens enough to coat the back of the spoon.
Strain the custard into a bowl. Chill until it begins to harden, approximately one hour. Stir the diced ginger into the custard and fold in the whipped cream. Pour into 6 serving dishes. Chill until set for approximately 2 hours. Serve with mandarin oranges or lychee.
HU-NAN
CHESTNUT ST., PHILADELPHIA
WINE: PREMIAT PINOT MOIR 1978
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .